Anyone tried Weber's Hoisin-Orange Glaze Duck Recipe?

[Rusty Breaux]

I have a duck in the freezer from hunting season and want to get it on the grill soon. Never cooking duck anyway besides in a black pot with onions, i started searching the usual sites and came across Weber's recipe:

"Slow-Roasted Duck Legs with Hoisin-Orange Glaze"
Orange Glaze Duck

Anyone ever give this one a try? I kinda like the sound of a orange glazed duck on the Kettle. But i would be doing the duck in 2 halves instead of just leg quarters. And iv picked up a few hints of poking holes in the skin to let the fat render out.

Any Thoughts?

Thanks
rb

 

[Dwain Pannell]

I can't recall using that recipe. I know I've used Alton Brown's. I'll say this though: I've never been let down by Jamie's recipes. As far as the halves vs the legs: I usually try a recipe as written the first time and tweek to taste on subsequent uses. I think I would cut slits in the skin to try to help the fat render.